Directions

Slice tomatoes and mozzarella about 1/4 inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.

Preheat large skillet to medium heat and add 1 tbsp olive oil. Prepare eggplant slices by coating lightly in flour, then egg and then panko all in separate dishes. Once skillet is hot, add eggplant slices and fry in batches about 3 mins per side until golden brown. Blot dry with paper towel.